Feijoa & Lime Crepes with Cinnamon Yoghurt Cream

10 minutes

10-15 minutes




½ cup plain flour*

¼ teaspoon ground ginger

2 free-range eggs

pinch of salt

¾ cup milk**

1 tbsp sugar or liquid honey

2 tbsp butter or coconut oil

6-8 feijoas, peeled, sliced

1-2 tsp brown sugar (or coconut or muscovado)

zest of 1 lime


Cinnamon Yoghurt Cream

1/3 cup cream**

¼ cup natural, unsweetened yoghurt**

1-2 tsp liquid honey, to taste

½ tsp ground cinnamon

Ingredients provided by: 



Sift flour and ground ginger into a mixing bowl. Whisk in eggs, salt and about 2-3 tablespoons of the milk, until smooth and there are no lumps.

Gradually whisk in remaining milk and sugar or honey, until batter is smooth and there are no lumps. Set batter aside to rest for 15 minutes (this helps create more tender crepes).

When ready to cook crepes, heat about 1 teaspoon of the butter or coconut oil in a medium-sized non-stick frying pan on medium heat and swirl around the pan. Scoop out about ¼ cup of crepe batter and add to the pan, whilst swirling the pan around to spread the batter in a very thin layer. Cook for 1-2 minutes until golden, then carefully flip over (using a thin rubber spatula or fish slice) to cook the other side for 1-2 minutes. Set crepes aside on a plate as you cook them and keep warm.

Melt a knob of butter or coconut oil in a separate large frying pan on a medium heat. Cook feijoas for 3-4 minutes, then add sugar and continue cooking for a further 1-2 minutes until caramelised.

Whip cream until soft peaks form, then mix in yoghurt, honey and cinnamon.

To serve, fill crepes with caramelised feijoas and lime zest, fold over in half, and then in half again. Arrange 2 crepes on each plate and serve with a dollop of cinnamon yoghurt cream on the side. Sprinkle over a little more lime zest to garnish.


*To make gluten free: Use buckwheat or gluten-free flour.

**To make dairy free: Use soy or almond milk. Omit cream. Use coconut yoghurt.


Wine match: Soul Mound Riesling 2016

We chose this wine because it has intense citrus characters and sweetness that would balance well with the honey and the acidity in the Feijoa and lime.